• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Halve, peel and thinly slice the onion.
• Peel and grate the garlic (or use a garlic press).
• Halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Pop the sausages onto a lined baking tray and bake until golden brown and cooked through, 20-25 mins. IMPORTANT: Wash hands and equipment after handling raw meat. The sausages are cooked when they are no longer pink in the middle.

• When sausages have been cooking for 10 mins, turn them and add the pepper to the tray. Drizzle with oil and season with salt and pepper.
• Roast for a further 10-15 mins.
• Boil 200ml water (500ml for 4p) in a pot for the couscous.
• When boiling, take off the heat, add couscous and half the chicken stock.
• Cover with a lid and leave to the side for 8-10 mins or until ready to serve.

TIP: If you're in a hurry you can boil the water in your kettle.

• Place a large pan over medium heat (no oil).
• Once hot, add the almonds and dry-fry, stirring regularly, until lightly toasted, 1-2 mins.
• Remove to a bowl and set aside.

TIP: Watch them like a hawk as they can burn easily.

• Pop the (now empty) pan back on medium-high heat with a drizzle of oil.
• Once hot, add the onion and cook until softened, 4-5 mins.
• Stir in the garlic, paprika and cumin.
• Cook for 1 min, then pour in 75ml water (double for 4p), passata and remaining chicken stock.
• Stir well, bring to the boil, reduce heat to medium and simmer until the sauce has reduced by half, 5-7 mins. Stir occasionally.

• Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).
• Once the couscous is ready, fluff it up with a fork and stir in a drizzle of oil and half the mint.
• Season to taste with salt and pepper.
• Once the peppers are cooked, stir them into the sauce.
• Season to taste with salt, pepper and sugar.

• Serve your sausages on a bed of couscous.
• Finish with your tomato sauce and a scattering of almonds.
• Sprinkle over the remaining mint.